Heat butter in a large skillet. Sear cabbage wedges (as many as will fit in your pan at a time) Season with salt. Brown well on each side. Transfer pan to oven and cook for an additional 20 minutes or until the cabbage is to your desired tenderness. In a separate skillet, heat oil. Sear fish, skin side down, about 4 to 5 minutes on each side. In a stainless steel bowl, combine lemon juice, basil and oil. In a separate bowl, combine olives and pistachios. Drizzle basil vinaigrette over the top. Garnish fish with olive and pistachio and finish with orchid petals.

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